Snow skin (Mochi) mooncake is a non-baked mooncake eaten during Chinese Mid-Autumn Festival. The mooncake skin texture is quite similar with mochi; soft, chewy and milky.
10gglutinous rice flour*Update: Reduce the amount of glutinous rice flour to 1 tsp
10gbutter
Mochi (snow skin, 160 g) ingredients:
90mlmilk
10gcooking oil*Update: You may increase the amount of cooking oil to 20 g
25gglutinous rice flour
20grice flour
10gwheat starch
20gpowdered sugaricing sugar, confectioners sugar
Instructions
Purple Yam Filling Instructions:
Cut purple yam into small cubes.
Steam for 10 minutes or until soft and tender through.
Mix in milk, salt and fine granulated sugar, add in glutinous rice flour, mix until well combined. (Reminder: Reduce the amount of glutinous rice flour to 1 tsp to reduce the elasticity of the paste so that the pattern printed on the snow skin is clearer.
Add mashed purple yam to milk mixture, stir until smooth.
Sieve the mixture into non-stick pan.
Add in butter, cook over medium-low heat until thicken (about 4 minutes).
Set the filling aside to cool down completely, wrap with cling film.
Mochi (snow skin) Instructions:
Add in all Mochi ingredients, mix until smooth. (Reminder: You may increase the amount of cooking oil to 20 g, the hardening of snow skin will be slower if it is oilier.)
Lightly coat a steaming bowl with oil, then sieve the mixture into the bowl.
Steam over medium-high heat for 20 minutes.
Mix the cooked dough until smooth using chopsticks while still hot. When the dough has slightly cooled down, wrap it with cling wrap and keep refrigerated for 20 minutes, or until fully cooled.
Assembling Purple Yam Mochi Mooncakes:
Preparing hand-coating flour (cooked glutinous rice flour, remove raw floury taste): Heat a small amount of glutinous rice flour over medium heat (700 W) in microwave for one minute, stir well, repeat the same process for 1-2 times, until there is no taste/smell of raw flour (you may also stir-fry it in dry pan).
Divide the dough and filling into 5 portions (dough: 30 g each, filling: 25 g each).
Flatten the dough with palms, top with filling, then fully wrapped filling with dough.
Shape the filled dough into ball, lightly coat with hand-coating flour (tap out the excess flour), then put into mooncake mould to create pattern on it.
Chill the mochi mooncakes for 1 hour before serving for a better texture. (Update: For storage, put snow skin mooncakes in airtight container and freeze, thaw in refrigerator before serving. I usually finish within 5-6 days. )
Video
Notes
This recipe yields 5 (63g) mini mochi mooncakes.Each serving is 1 mooncake. The nutritional value for reference is for 1 serving.